Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Boil the chicken in salted water until cooked (15-20 minutes), then shred it using two forks.
- In a bowl, combine the shredded chicken, minced garlic, half of the cheese, and sour cream until well mixed.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in the baking dish.
- Mix the cream of chicken soup and green chiles; pour over the enchiladas and top with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
Nutrition
Notes
These enchiladas are versatile; consider substituting turkey for the chicken or adding jalapeños for a spicier touch. Store leftovers in an airtight container for up to three days.